Boil bowtie pasta according to package directions. Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes. Remove and chop coarsely. Put olive oil in a heated saute pan, add garlic and pine nuts and cook until pine nuts are starting to brown (don't burn the garlic!) Add sun dried tomatoes and spinach, cook until spinach is just wilted. Add cooked drained pasta, and mix thoroughly while still over heat.

SO HOW'D IT GO?

Yes. This was so easy and cheap to make. I agree with everyone else -- definitely increase the proportions of everything else if you are going to make a whole box (1 lb) of bowties. I was amazed how my whole bunch of spinach disappeared into the pasta. I added spices mentioned by other reviewers as well (basil, italian, nutmeg, salt, pepper...), AND tofu. In the end, I also added vegan parmesan, some Earth Balance, and a splash of lemon :) But it turned out so good, and now I have lunch for the week. this recipe was a lot of taste testing until I got it right.

So I cheated and used penne pasta.. But I have an excuse! I had all the other ingredients (plus mushrooms, thyme, and red pepper flakes) and I was hungry, so Ta-Da! I made it. It was delicious (I took a picture). Thank you for the recipe!

I used this recipe and cooked the pasta in vegetable broth (1 gal. per 1lb. pasta), which I had seen in a newspaper recipe very similar to this. I also used some of the pasta cooking broth to moisten the sauce. - 12oz. dried pasta, 1 lb. spinach, 20 sun-dried tomatoes, 1/2 cup white wine, lemon zest and a little chopped thyme - seems like a great foundation recipe.

I'm not going to rate this recipe because I changed it so much, but since I used this recipe as my muse for dinner tonight, I thought I'd post what I actually made. It was sooo good! I used 16 oz. whole wheat linguine, a 6 oz. tub of sundried tomato pesto (to solve the no-sauce issue), one can of diced tomatoes (undrained), one package Tofurkey sundried tomato and basil sausage, one thinly sliced onion, 8 cloves of garlic, LOTS of kalamata olives, a 9 oz. package baby spinach, italian seasoning, garlic and herb seasoning, nutmeg, salt, and pepper. I topped it with Parma! vegan parmesan. I first sauteed the garlic and onion until translucent, then added the sliced Tofurkey until browned. I then added the spinach in stages until it was all wilted, and then the undrained tomatoes. I added the olives and seasonings right as the linguine stopped cooking. After draining the linguine, I topped it with the pesto until covered, and then added the other stuff. I finished it with a splash of lemon juice. It was DELICIOUS! :-)

12 years ago

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Anonymous

I think the essence of this recipe is wonderful. However, I made a few changes to the recipe that I think greatly improved it. First, I do believe that one package of pasta is way too much considering the quantity of the other ingredients. As is, the pasta-to-spinach-and-SD tomatoes ratio is waaaayy too high. Since I already cooked the entire package, I added all of the spinach I had (one 5-oz clamshell container of fresh baby spinach), about 1/4 cup pine nuts, and 4 cloves of garlic (sliced thinly, rather than crushed). I also added the zest of one lemon and the juice from the lemon. I think the lemon juice and zest gave the pasta the flavor it really needed. With these changes, the dish was absolutely delicious. I'm eating the leftovers cold for lunch today. I would probably even add more SD tomatoes next time because they are so good with this.